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Journal Abstract Search

241 related items for PubMed ID: 29551571

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  • 2. Beetroot and radish powders as natural nitrite source for fermented dry sausages.
    Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR.
    Meat Sci; 2021 Jan; 171():108275. PubMed ID: 32853888
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  • 3. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
    Jung S, Kim HJ, Park S, In Yong H, Choe JH, Jeon HJ, Choe W, Jo C.
    Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346
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  • 4. Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage.
    Jin SK, Choi JS, Yang HS, Park TS, Yim DG.
    Meat Sci; 2018 Dec; 146():34-40. PubMed ID: 30086439
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  • 12. Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspects.
    Riel G, Boulaaba A, Popp J, Klein G.
    Meat Sci; 2017 Sep; 131():166-175. PubMed ID: 28527368
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  • 13. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
    Ercoşkun H, Taği S, Ertaş AH.
    Meat Sci; 2010 May; 85(1):174-81. PubMed ID: 20374882
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  • 15. Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
    Usinger EL, Larson EM, Niebuhr SE, Fedler CA, Prusa KJ, Dickson JS, Tarté R, Sebranek JG.
    Meat Sci; 2016 Nov; 121():324-332. PubMed ID: 27411075
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  • 16. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
    Sallan S, Kaban G, Şişik Oğraş Ş, Çelik M, Kaya M.
    Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521
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  • 17. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
    Yalinkiliç B, Kaban G, Kaya M.
    Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
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  • 19. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF, Hierro E, Arnau J, Carballo J, Aguirre JS, Gratacós-Cubarsí M, Fernández M.
    Food Res Int; 2017 Nov; 101():82-87. PubMed ID: 28941700
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